Chocolate Cookie Sandwiches (Print Version)
# Ingredients:
→ Chocolate Cookies
01 -
1 cup all-purpose flour (125 grams)
02 -
2/3 cup cocoa powder (60 grams)
03 -
1/2 teaspoon baking powder
04 -
1/4 teaspoon salt
05 -
10 tablespoons unsalted butter (140 grams), softened
06 -
2/3 cup brown sugar (140 grams)
07 -
1/3 cup granulated sugar (67 grams)
08 -
1 large egg, room temperature
09 -
1 teaspoon vanilla extract
10 -
3/4 cup chocolate chips (135 grams)
→ Chocolate Frosting
11 -
1/2 cup unsalted butter (112 grams), softened
12 -
1-2 cups powdered sugar (110-220 grams), sifted
13 -
1/4 cup cocoa powder (23 grams), sifted
14 -
1/4 teaspoon salt
15 -
1-3 tablespoons whipping cream (15-45 ml) or milk
# Instructions:
01 -
Whisk together flour, cocoa, baking powder and salt. In another bowl, beat butter and sugars. Add egg and vanilla. Mix in dry ingredients, then stir in chocolate chips. Reserve some chips for topping if desired.
02 -
Cover bowl with plastic wrap and refrigerate for at least 3 hours or up to 48 hours. This step is crucial for proper cookie texture.
03 -
Preheat oven to 350°F. Form 1-tablespoon dough balls and place on lined baking sheets. Bake one sheet at a time for 9-11 minutes until tops look set. Cool on sheet 10 minutes before transferring.
04 -
Beat butter until creamy. Add 1 cup powdered sugar, cocoa powder, and salt. Beat in remaining powdered sugar alternating with cream until desired consistency is reached.
05 -
Once cookies are completely cool, spread 1-2 tablespoons of frosting on the bottom of one cookie. Top with a second cookie to make a sandwich.
# Notes:
01 -
Dutch-processed cocoa recommended but natural works too
02 -
Cookies can be stored at room temperature for 3 days
03 -
Refrigerate for up to 5 days in warm environments